industry NEWS
Nomo adds new Christmas products to a
booming category There will be ‘’no missing out’’ this Christmas for those with allergies, food intolerances or plant-based diets, as NOMO unveils two anticipated additions to its Christmas line-up – adding to an already diverse free from Christmas range. The free
from chocolate category has grown
from £37.6m in 2020 to £55.2 in 2022 – with NOMO responsible for 25% of this growth, and the sector is forecast to grow again in 2023 by +15%. The impressive growth is of little surprise given
that NOMO continues to expand its off ering, with the Chocolate Orange Reindeer and the Cookie Dough Box becoming the newest additions to its Christmas range. The news will delight chocolate fans who have, until recently, missed out on orange and cookie dough fl avours due to the lack of vegan and free from alternatives. As with all NOMO chocolate, both products are free from dairy, gluten, egg, nuts – this has removed some angst out of the festive period for vegans, allergy suff erers and those with food intolerances, given that enjoying tasty treats is a hallmark of Christmas. During the 2021 Christmas trading period NOMO’s
sales grew 90.4% year on year, ahead of the total free from chocolate category of 38.4%. This growth demonstrates the high demand for the NOMO Christmas range amongst its core vegan and food allergy audience. With the mainstream consumer base growing
– NOMO’s attention is now focused on the 7.5m fl exitarians in the UK, up 27% from 2021. Its October above the line Christmas campaign will focus on this new audience to further accelerate the brand’s growth.
Callebaut’s Wieze chocolate factory back to
normal capacity Barry Callebaut has announced that the cleaning of its factory in Wieze, Belgium, is nearing completion and, as a result, is back to operating at normal capacity. Peter Boone, CEO of Barry Callebaut Group said:
“I would like to express my deepest gratitude to our customers for their understanding during this diffi cult period, and to all our employees who worked tirelessly for weeks to get the Wieze factory up and running again.” Barry Callebaut detected a salmonella-positive chocolate production lot at
its Wieze factory in
Belgium on June 27, 2022. On June 29, 2022, a lecithin batch from a supplier was identifi ed as the root cause and Barry Callebaut halted all chocolate production lines at the factory as a precautionary measure, which prevented aff ected chocolate products from entering the retail market. Barry Callebaut duly and proactively informed the Belgian Food Safety Authorities (FAVV) and remained in continuous collaboration with them on this incident. On August 8, 2022, the fi rst cleaned and disinfected
production lines were reopened, marking an important milestone in this cleaning operation, unprecedented in scale for Barry Callebaut, as well as the successful conclusion of the fi rst phase of its recovery plan. In the ensuing weeks, the Wieze factory continued to gradually ramp up to normal capacity. The cleaning procedure was a very time-consuming process, which had to be strictly followed in order to ensure food safety and the safety of their employees.
KennedysConfection.com
Kennedy’s Confection November 2022
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